Professional Baking Competition Rules & Regulations

  1. This competition is open to anyone who works or has worked Professionally as a Baker or in the Baking/Cake/Pastry/Chocolate industry.   Judges reserve the right to ask for documentation to verify such experience.  Such documentation must be THREE letters/emails from customers that have purchased from entrant.    He/She must be a Canadian Resident 18 years of age or older.  Contestants may enter more than one category.
  2. All exhibitors at Canada’s Baking and Sweets Show may enter any of the professional competitions free of charge.  Non-exhibitors, who are professional bakers, may also enter any competition for a fee of $20.00 per category.  Entry fees are non-refundable.  You will also need to purchase a ticket to the show if you would like to remain for the competitions.
  3. All entries must be pre-registered by October 21, 2017.  Complete the attached entry form (SEE BELOW)  and send it with your payment (non-exhibitors) by mail (address on entry form), email (info@canadasbakingandsweetsshow.com) or by fax (905 850-9755).
  4. All work on the cake or other entries must be solely the work of the entrant.  Entries must be original and are acceptable as long as they have never been displayed before.
  5. Neither Canada’s Baking and Sweets show nor The International Centre will be responsible for any loss or damage to your cake or entries during the show.
  6. Judging will be conducted by a qualified judge or judges.  Judge or Judges will resolve any tie situations and their decisions are final.
  7. Judges reserve the right to disqualify any entry in poor taste or that fails to adhere to the rules and regulations of the competition.
  8. All Cake Displays must be delivered on Friday October 27, 2017 from 5pm-10pm and Saturday October 28, 2017 from 8am-9am to the International Centre HALL 4.  All cake displays must remain on display until Sunday, October 29, 2017 at 6:00 pm.  Displays not picked up by 7 pm on Sunday October 29, 2017 will be disposed of by Canada’s Baking and Sweets Show.   
  9. All prizing will be allocated on Sunday upon completion of each competition.  Should you be unable to attend, please arrange for a representative to collect your winning prize.
  10. Canada’s Baking and Sweets Show reserves the right to use all photographs taken at the show.
  11. One winner from each category will receive:  $500 Cash Prize and $500 worth of Fondant from Renshaw Americas;  $500 Gift Certificate from Sweet Art Creations.

WEDDING CAKE

A)  The cake must be created as a cake dummy (ie. Styrofoam) and must be able to reproduced in real cake.  All cakes must be a minimum of twelve (12) inches in height and cake drums cannot be larger than sixteen (16) inches.

B)  Plastic, such as tier seperators, etc. may be used to complete the cake design.  However, non-edible and purchased/maunufactured items cannot be used.  Their use will result in points loss from the judges.  The use of cold porcelain is not permitted.

C)  Judges work on a 100 point system as detailed below.  The judges decisions are FINAL.

CREATIVITY AND ORIGINALITY--15 DIFFICULTY OF TECHNIQUES USED--20 NEATNESS OF CAKE COVERING AND DECORATIONS--20 OVERALL APPEARANCE--20 SKILL--15 USE OF COLOR--10


THEME CAKE

A)  The theme for 2017 is "Halloween"

B)  The cake must be created as a cake dummy (ie. Styrofoam) and must be able to reproduced in real cake.  All cakes must be a minimum of twelve (12) inches in height.

C)  All entries must be decorated with completely edible items except for columns, cake toppers, wires and stamens.  Ribbons, tulle, etc. may be used to carry out a design.  As a rule, always use edible decorations over plastic ones.  Cold porcelain is not allowed.  Edible images are preferred and will be judged in context with the overall cake.

D)  Judges work on a 100 point system as detailed below.  Their decisions are FINAL.

15 - APPLICATION OF THE THEME15 - DIFFICULTY OF TECHNIQUES USED15 - PRECISION OF TECHNIQUES15 - NUMBER OF TECHNIQUES USED15 - CREATIVITY AND ORIGINALITY15 - APPROPRIATENESS OF DESIGN (SIZE, SHAPE, COLOURS)10 - OVERALL EYE APPEAL

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